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Culinary Slut is a shameless expression of our passion for food. We are fortunate to travel a lot, and love to explore ethnic creations. We appreciate humble noshing; at the same time we adore our access to culinary artistry. We both come from cultures where food brings people together and is symbolic of friendship. In many ways, food defines communities and our cultures. Visit our blog for detailed reviews of restaurants, stories of our food adventures and recipes from our own kitchen.
A chop salad with an addition of "pickled" Georgia shrimp. The chop salad was a lovely combination of greens, small chunks of roasted beets, a small pickled okra, anise fennel, candied pecans, sliced Granny Smith apples, crumbled blue cheese lightly coated with a lemon vinaigrette. By far the most unique, complex flavoured chop salad we've encountered. The addition of the pickled shrimp (essentially a take on ceviche with a caper-vinegar base) was a fine suggestion by our server. The shrimp was plump, firm, sweet and tinged with the delicious caper flavour.
So good! In a white wine and lemon butter sauce, nicely balanced, the lemon didn't overpower which many places make the mistake of doing. The shrimp is perfectly cooked, and naturally sweet. The potatoes and veggies were super good!
Always a nice start to any Italian meal, and a good test of the kitchen. It's a simple dish but can be made very badly or divinely. This was really quite nice and unique: very fresh tomatoes, drizzled lightly in olive oil, with freshly shaved Parmesan. Instead of basil this dish had fresh parsley on top. The crostini was perfect, great baguette nicely toasted and still soft and hot on the inside.
Love a good Dark and Stormy? Make yourself a Super Stormy! SUPER STORMY – one serving 1.5 oz Groslings Rum / 6 oz Crabbie’s Ginger Beer (or alcoholic ginger beer of your choosing) / Half large lime cut into chunks / 3 Ice cubes Full blog entry: http://culinaryslut.wordpress.com/2014/05/18/dark-and-stormy-goes-superstormy/
Nearly all meat with a bit of noodle! The pork is nicely spiced. The batter is interesting, very pale which suggests rice flower, or something panko-like; very crunchy yet a bit chewy. The dipping sauce is lovely, lots of garlic chunks making it quite flavourful. The picture is taken at home, as we got some spring rolls to compliment other things we were eating.
A comfortable Asian standard, the bite size chunks of meat were tender and flavourful, with a nice light crunchy batter and your standard sweet and sour sauce. The Onion, green pepper and carrot seemed to be uncooked, but one needs veggies in a meat heavy dish! A nice sprinkle of sesame seed for visuals appeal.
This dish has a little of everything! The pan fried noodles were about 1/3 crunchy and the rest regular, providing a nice variety of texture, nicely coated in the delicious sauce. Pork, shrimp, chicken, a bit of beef, baby corn, broccoli, cauliflower, cabbage, onion, mushroom, carrot, buck choi and green pepper. A lovely meal!
Delicious moist chicken salad, with a good blackening seasoning having only a whisper of spiciness near the end. Big pearls of Israeli couscous gave it a nice texture and made it more substantial. Black beans, a little sun-dried tomatoes, cucumber, cilantro, grape tomato, pickled onion, lemon vinaigrette
This was AMAZING! There are few things as delicious as fresh figs. Underneath the layer of this exotic fruit were walnuts lovely spiced and sweetened. The pastry itself was buttery, crunchy and delightful.